The Portland daily press., 1887-11-19
THE HOUSEHOLD.
Dishes for the Thanksgiving Table
Next Week.

CELERY SoUP.-Wash two heads of celery
and cook in quart of boiling water sailed.
Cook two onions chopped in quart of milk
fifteen minutes and add to the celery; strain
all and put over the stove again. Melt two
heaping spoonfuls of butter and stir into it
two spoonfuls of flour and add to the soup !;
season with salt and pepper, boil the soup
six minutes and strain into tnrreen.
ROAST TURKEY.-W hen dressing the tur-
key for the baking-pan pull out the tendons
of the legs by cutting through the skin only,
little below the joint, and removing one at
time; they harden too much by cooking for
mastication. Having removed the entire en-
trails, wash the bird quickly, drain little
time or wipe off the moisture, and it is ready
for the stufing For a turkey weighing
twelve pounds, pound coarsely a dozen
crackers, moisten with third of a cup of
melted butter, and hot water enough TO make
it of the right consistency, and season with
heaping tablespoonful of marj0lam or sage
pounded and sifted, scant dessert spoonful
of pepper and the same of salt, unless the
butter be very salt, when less will suffice !;
add an egg well beaten. Fill the space that
was occupied by the crop, then close the skin
over the neck and fill the body, sewing up
the opening with twIne. Cross the legs over
W.
around the body, making fast the wings and
thighs Lay the turkey on CRATE in a bak-
ing pan containing more than pint of water,
dredging the bird well with flour and slight
~ with salt and pepper and put in the oven !,
haste with butter twice, then with the liquid
in the pan often. Bake three and one-half
hours, turning once; the bird is done when
the legs viii readily separate from the body.
GRAVY FOR TURKEY.-Cook the neck,
gizzard and heart in about quart Of water
until tender; remove the meat from the neck
and chop 1t with the gblets. Pour off part
of the fat from the pan in which the turkey
was cooked, if the bird was very fat, dredge
Drowned flour into the remained until thick
enough, stirring meanwhile, season with
salt, add water If necessary, and when the
-four is cooked strain into bowl and add
the giblets. The liver is omitted from the
gravy as its bitter taste makes II distasteful
to many
ROAST CuIcKEN-A chicken is not ready
for the spit until well singed, as well as
dressed. Make stuffing as for Turkey, but
using bread crumbs instead of crackers, and
fill the fowl; rub over with butter before
putting in the dripping-pan; haste as direct
ed for turkey and bake about two hours;
turn when one side is brown
OYSTER SAUoE.-Bring to the boil pint
of oysters and drain; melt half cup Of but
flour and mix with it slowly the oyster
liquor brought to the boil; add the oysters
and cook two minutes.
FRICAssEED CHICKEN.-Cut up the chick
en- and wash carefully, removing every partl-
Gle of the adhering lungs. Cover with boil
ing water, and when IL has cooked forty-hve
minutes add salt, and little pepper II liked,
then cook quarter of an hour longer, or
until tender; fork should turn easily in the
meat before taking it from the fire, but the
meat should not fall away from the bone. IL
may be necessary to add water, as there
oh ttlA ho OH fnr n al
of gravy. Take out the meat into acolander,
and when the chicken is to be breakfast
dish drain over night. Fry out slice OF
pork in spider, add generous piece OF
butter and fry the chicken until brown then
pour over it the water in which the chicken
was boiled, adding a little flour stirred
smooth In water, and some butter, boil five
minutes and serve.
GAME PIE.-Three partridges are enough
for pie for half a dozen persons. Simmer
quarter of pound OF macaroni in sauce
pan, with good stock, until it is quite tender,
but not broken, then put half Of it in a layer
at the bottom of a deep pie dish. Roast the
birds quickly till they are half cooked; then
divide them and lay the pieces upon the
maearoni Mix in with the game lew slices
of lean uncooked ham, and some mushrooms,
chopped small. Season with salt and pep
per, then put another layer macaroni on the
top. Add some pieces of butter, and pour
over all rich gravy. Cover with rich crust,
and bake In moderate oven for about an
hour. Before serving, pour a little more
boiling gravy in through an opening at the
top.
OYSTER FRITTERs.--Six eggs one and one
half pints of milk, flour, one saltspoonful of
salt, one satspoonful of powdered mace
Beat the yolks of eggs till very thick, add the
milk and flour enough TO make batter of
medium thickness and work 1t till smooth,
adding the salt and mace. Whisk the whites
to stiff froth and slowly stir it in. Have